Skip to Content

Oven Roasted Potatoes with Parmesan and Thyme

This post may contain affiliate links. Please read my privacy policy.

Oven Roasted Potatoes are the perfect side dish, and pair well with red meat, poultry or pork. Roasting at a high temperature with just a little bit of oil results in crisp skin and fluffy inside. These will be your new favorite way to eat potatoes

This post and recipe card updated October 22, 2019
Oven Roasted Potatoes - Karyl's Kulinary Krusade

Everyone who knows me knows that I love carbs. Pasta, rice, potatoes…I don’t say no to any of them. I could never go on a low or no-carb diet because I wouldn’t make it very long. But I also eat carbs in moderation.

When I was growing up, you could only find russet and sweet potatoes in most grocery stores. Now you can find a wide variety of potatoes, including Yukon gold, red, fingerling, purple, and more.

And as much as I love potatoes, my list on the blog is ridiculously short. Loaded Mashed Potato Balls are my favorite way to use up leftover mashed potatoes. Maple Mustard Garlic Sheet Pan Chicken is a delicious one-pan meal. And for a simple and hearty dish, I love to make Cabbage, Bacon and Potatoes.

French fries are my favorite way to eat potatoes. But since I eat them way more often than I should I don’t make them at home. Instead, I make Oven Roasted Potatoes with Parmesan and Thyme

WHY THIS RECIPE WORKS
  • The potatoes are crisp outside and fluffy inside
  • They’re great to pair with chicken, pork or red meat
  • They’re easy to make and ready in about 40 minutes
Oven Roasted Potatoes - Karyl's Kulinary Krusade
TIPS FOR THE PERFECT OVEN ROASTED POTATOES

I prefer to use baby potatoes so when you cut them in half, each piece has 3 sides of skin. And that skin crisps so beautifully in the oven.

Put the pan with 1/4″ depth of oil in the oven as it preheats, to reduce the amount of oil that the potatoes absorb as they cook.

Make sure to use an oil with a high smoke point. My top choice is Avocado Oil, for its silky texture and buttery flavor. Canola Oil is a good alternative.

Season the potatoes with coarse sea salt as soon as they come out of the oven, and then garnish with fresh thyme and fresh-grated Parmigiano Reggiano after a few minutes.

Oven Roasted Potatoes - Karyl's Kulinary Krusade
STEP BY STEP INSTRUCTIONS

Line a roasting pan with aluminum foil, and add oil to a depth of about 1/4″. Place pan in the oven and preheat oven to 400 degrees.

Wash and drain potatoes, and cut each potato in half

Add potatoes to a pot of cold water with a pinch of salt. Bring water to a boil and cook for 7 minutes, until the flesh pierces easily with a fork.

Drain potatoes. When just cool enough to handle, lightly score the flesh of each potato with a fork.

Using oven mitts, remove the pan from the oven and place it on the stove.

Remember, the oil is scorching hot! Use tongs to place the potatoes flesh-side down in the oil. Immediately return the pan to the oven.

Cook the potatoes for 10 minutes, then flip with tongs and cook for another 10 minutes. Turn potatoes one more time and cook for 5 minutes, until flesh is golden and skin begins to pull slightly from the flesh

Transfer potatoes to paper towels to drain, and immediately sprinkle with Kosher salt. After 2-3 minutes, transfer potatoes to a serving dish. Garnish with thyme and cheese, and serve

Oven Roasted Potatoes - Karyl's Kulinary Krusade
MAKE AHEAD AND SERVING OPTIONS

Trust me, these Oven Roasted Potatoes are going to be a hit, so make a big batch!

You can parboil and score the potatoes up to one day ahead, and then keep the potatoes in an airtight container in the fridge. Then take the potatoes out of the fridge 30 minutes before baking.

I make a super simple mustard dipping sauce for these Oven Roasted Potatoes. I use a combination of Yellow Mustard, Dijon Mustard, and Pure Maple Syrup. If you use a grainy dijon, the yellow mustard helps to tone down the bite.

FREQUENTLY ASKED QUESTIONS

Can you use russet potatoes? Yes, but the skin doesn’t always get as crisp. Yukon gold potatoes are another good substitute

What other herbs would work? Rosemary pairs well with potatoes, but to me, fresh rosemary is too strong for Oven Roasted Potatoes. Fresh oregano would be a good substitute.

MORE DELICIOUS SIDE DISHES
DID YOU MAKE THIS RECIPE? COMMENT AND RATE BELOW, THEN TAKE A PICTURE AND TAG ME ON FACEBOOK AND INSTAGRAM: @KARYLSKULINARYKRUSADE

FOLLOW ME ON INSTAGRAM AND PINTEREST FOR MORE RECIPES! 
Oven Roasted Potatoes - Karyl's Kulinary Krusade

Oven Roasted Potatoes with Parmesan and Thyme

Yield: 24 potato halves
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Oven Roasted Potatoes are the perfect side dish, and pair well with red meat, poultry or pork. Roasting at a high temperature with just a little bit of oil results in crisp skin and fluffy inside. These will be your new favorite way to eat potatoes

Ingredients

  • 12 baby potatoes, rinsed and cut in half
  • 1/4 cup Avocado oil or canola oil
  • 2 Tablespoons fresh grated parmesan
  • fresh thyme, for seasoning
  • coarse sea salt, for seasoning

Instructions

  1. Line a baking pan with aluminum foil and add oil. Turn oven to 400 degrees, and add pan to the oven
  2. Fill a medium saucepan with cold water. Add a little salt, and potatoes. Bring to a boil, and par-boil for 7 minutes. Potatoes are ready when you can pierce the flesh easily with a fork
  3. Drain potatoes, and allow to cool for about 3 minutes, or until they are cool enough to hold
  4. Using a fork, lightly score the flesh of the potatoes
  5. When the oven is ready, take the pan out of the oven with oven mitts and place onto the stove.
  6. Using tongs, carefully add the potatoes skin-side down into the pan. Carefully return the pan to the oven
  7. Roast for 10 minutes, and turn potatoes. Roast for another 10 minutes, and return potatoes to skin-side down. Roast for another 5 minutes
  8. Transfer the potatoes to paper towels to drain and immediately sprinkle with salt
  9. Finish by seasoning with parmesan cheese and thyme. 
  10. Serve with dipping sauce

Notes

Use baby potatoes because you cut them in half, and get 3 sides of crisp skin. Look for potatoes about the same size, so they cook evenly.

Red potatoes are my favorite because the red skin creates a really beautiful color contrast. Purple or gold potatoes will work great as well.

Make sure to use an oil with a high smoke point. My top choice is Avocado Oil, for its silky texture and buttery flavor. Canola Oil is a good alternative.

FREQUENTLY ASKED QUESTIONS

Can you use russet potatoes? Yes, but the skin doesn’t always get as crisp. Yukon gold potatoes are another good substitute

What other herbs would work? Rosemary pairs well with potatoes, but to me, it’s a little too strong for these. Fresh oregano would be a good substitute.

Nutrition Information:
Yield: 4 Serving Size: 6 potatoes
Amount Per Serving: Calories: 233Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 2mgSodium: 394mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 3g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

This site uses Akismet to reduce spam. Learn how your comment data is processed.

adriana

Sunday 17th of December 2017

So, I make oven roasted potatoes a lot as a simple side dish - they NEVER look this good lol!!! I am definitely going to try this recipe out! Yum!!

Karyl

Tuesday 19th of December 2017

Haha thanks Adriana! Trust me, when I first started making these they NEVER looked this good. But practice makes perfect :) And I can't complain about having to eat the "failures"

Madison Weaver

Sunday 17th of December 2017

These look amazing! Such a healthy alternative to French fries. Gonna have to try these!

Karyl

Tuesday 19th of December 2017

Thanks Madison! They are so delicious

Jules

Sunday 17th of December 2017

Thanks for the recipe! What a great party starter this festive!

Karyl

Tuesday 19th of December 2017

Thanks Jules! Yes, these are great for the holidays, and all year long

Erica @ Coming up Roses

Saturday 16th of December 2017

Yum! These look so good! Definitely going to try them out sometime!

Chelsea @ Home Well Managed

Saturday 16th of December 2017

I love thyme on potatoes! And reds have to be my favorite ones to roast! Thanks for the new recipe to try!

Karyl

Tuesday 19th of December 2017

Yes I totally agree with you on both points Chelsea!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe